Cinnamon buns are one of Sweden’s best-known exports. Variations exist across northern Europe, but the Swedish version stands out for being less sweet and sticky than its American counterparts and for its dough lightly scented with cardamom — a spice central to Scandinavian baking. These buns feature a cinnamon-spiced almond filling; almonds and marzipan are common ingredients in Scandinavian desserts.
The enriched dough uses milk, butter and egg, resulting in a soft, slightly sticky texture. A stand mixer helps, but these can also be made by hand since the dough does not require intensive kneading — just a good mix. Chilling the dough in the refrigerator overnight improves the flavour and firms it up so it’s easier to roll out. Shaping the buns is straightforward, though a little messy if the filling is very soft. They’re ideal for breakfast because, once shaped, they need only about 20 minutes to prove and approximately 20 minutes to bake. They are not overly sweet, but they do stale quickly, so freeze any extras you won’t eat the day you bake them.
Cardamom Almond Cinnamon Buns
Ingredients
Dough
- 300 ml (1 +¼ cups) whole milk
- 50 g (3 tbsp + 1 tsp) butter
- 500 g (4 + ¼ cups) strong white bread flour
- 75 g (⅓ cup + 1 tbsp) caster sugar
- 7 g (2 tsp) fast action yeast
- 1 tsp salt
- 1 ½ tsp ground cardamom
- 1 egg beaten
Filling
- 75 g (¼ cup + 1 tbsp) soft butter
- 100 g (3.5 oz) marzipan
- 50 g (¼ cup) caster sugar
- 50 g (⅓ cup + 2 tbsp) ground almonds
- 2 tsp ground cinnamon
- 1 tsp vanilla extract
- pinch salt
- milk as needed
To Finish
- 1 beaten egg to glaze
- flaked almonds for sprinkling
Instructions
-
Heat the milk and butter together in a small pan until just boiling, then remove from the heat and let cool until lukewarm. Scalding the milk this way helps keep the buns soft.
-
Combine the flour, sugar, yeast, salt and cardamom in a large bowl. Add the beaten egg and the cooled milk mixture, then stir vigorously until the mixture pulls away from the sides and looks doughy. The dough will be soft and sticky; a stand mixer is useful if you have one.
-
Cover the bowl and refrigerate the dough overnight to rise.
-
The next day, remove the dough from the fridge and let it come to room temperature while you make the filling.
-
Make the filling by processing the butter, marzipan, sugar, ground almonds, cinnamon, vanilla and a pinch of salt until they form a sticky, spreadable paste. If the mixture is too thick, thin it with a little milk. Line two baking trays with greaseproof paper or silicone mats.
-
Roll the dough on a floured surface to a 30 x 50 cm (12 x 20 in) rectangle. Spread the filling evenly, then fold the dough in half to make a 15 x 50 cm (6 x 20 in) rectangle. Use a pizza cutter or sharp knife to slice the dough into 16 strips.
-
Take each strip, twist the ends in opposite directions three or four times, then coil the twisted strip into a knot, tucking the end underneath.
-
Arrange the twisted buns on the prepared trays, cover lightly with oiled clingfilm and leave to rise for 15–20 minutes, until they no longer spring back when pressed. Preheat the oven to 200°C / 400°F / Gas Mark 6 while they prove.
-
Brush the buns with the beaten egg, scatter with flaked almonds, and bake for 15–20 minutes until golden and cooked through, rotating trays halfway through. They should sound hollow when tapped on the base. Cool on a wire rack before serving.
Notes
These buns are being shared for various blog events and gatherings. If you plan to keep leftovers, freeze them on the day of baking to preserve freshness.